Muscatine

Yea, Daryl. He admitted that a long time ago now with this post provided. Too funny, huh?

Nigel.....Lesson number 47.  "Bantering majority"=anybody who doesn't agree with him. 

Aha......from that perspective it all makes sense now. 

Good snowy morning Frazz and anyone else interested in a couple wonderful sweet anytime dessert treats.   

 First, I must share a great phrase my mother always hung on her kitchen wall that came from the Ladies Social Circle in 1912

WE MAY LIVE WITHOUT POETRY, MUSIC AND ART;

WE MAY LIVE WITHOUT  CONSCIENCE COMPASSION AND HEART

WE MAY LIVE WITHOUT FRIENDS; MAY LIVE WITHOUT BOOKS

BUT CIVILIZED MEN CANNOT LIVE WITHOUT COOKS.

That said, I didn't realize just how many of these old books and stacks of prize winning recipes I have been bestowed. I'll cut right to the one my family says they enjoy best along with the one the books call for. It has been a Spiced Pumpkin Roll out of one of my Walter Baker & Co. books and another for Depression Sponge cake out of one of my Lydia Pinkham's magazines,  that most seem to prefer. so...............Though today we prefer margarine and other vegetable bases, these old recipes call for butter where needed, but- You take 4 eggs, 1/2 cup sifted flour, 1-tsp(ransom's-or other) baking powder, 1/2-tsp vanilla, 1/3 cup grnltd sugar, 1/2 cup grnltd sugar/sifted confectioner's sugar, 2-tsp Pumpkin Spice, 1/2 cup fresh or canned pumpkin.Separate eggs, allowing whites and yolkes to stand at room temperature for 30 min. Grease and lightly flower a 15x10x1 pan and set aside. In a smallbowl stir flower, pumpkin spice and baking powder, set aside.  In a medium bowl, beat yolks, fresh or canned pumpkin and vanilla w/mixer on high for 5min. or until thick orpumkin colored. Slowly add the 1/3 cup granulated sugar mixing on high until sugar is nearly dissolved.  Now after washing beaters, in another bowl beat egg whites on medium until tips curl, then slowly add the 1/2 cup grnltd sugar, mix until you have stiff peaks. Fold yolk mixture into beaten whites, then sprinkle flour mixture over egg mixture gently folding until just mixed and spread batter evenly into ready pan and bake at 375 for 12 to 15 min. or until springy. Quickly loosen edges from pan and turn over cake out onto a confectioner's sugar sprinkled towel. Roll towel w/cake into an even spiral from end of short side. Let cool on a wire rack.  Now prepare the filling - one 8oz. block of softened cream cheese, 1/2 cup softened butter, 2tsp vanilla, 1-tsp cream of tarter, 1-cap lemon juice, 5-3/4 to 6-1/4 cups sifted confectioner's sugar. ( I always added cream of tarter to make a smoother filling and a cap of lemon juice to zing the filling) Beatthe cream cheese, butter, and vanilla on medium until light and fluffy. Slowly add 2-cups of confectioner's sugar beating well. Slowly beat in more confec. sugar to get a spreadable mix. and lest stand 10 min. NOW slowly unroll towel and cake then evenly spread filling leave one inch from edges unfrosted, then slowly roll from short edge with little pressure, sprinkle with confectioners sugar or cinnamon sugar, and wrap with clear plastic or wax paper, refrigerate until ready to serve. With a VERY sharp knife, cut 1 1/2 inch slices and serve

Sorry I didn't get this to you sooner, I do so hope you try this one and get back to everyone once it's been sliced and enjoyed. Here's another we loved as kids.......

LEMON SNOWBALLS-Mix a 1/2 cup soft shortening, 2/3 cup sugar, 2-tsp grated lemon peal, 1-egg. Stir in-3 tbsp. strained lemon juice, 1 tbsp water. Sift 1/4 tsp soda, 1/2 tsp salt, 1/4 tsp cream of tarter. Stir in 1/2 cup fine chopped nuts.

Flour hands and shape into doughballs apr. small walnut size. Place about 1 inch apart on ungreased baking sheet and bake for 10-15 min. at 350. When done these cookies will be browned on bottom, immediately remove and roll in confectioner's sugar and let cool. This batch makes about 4 dozen lemony treats. ENJOY!!!

God Bless,